PHARMACEUTICO-ANALYTICAL STUDY OF ARJUNARISTA PREPARED BY CLASSICAL AND MODIFIED METHOD

Abstract

Sandhana Kalpana is an effective and popular dosage of Ayurvedic pharmaceuticals by virtue of its palatability, long shelf life and possession of self-generated alcohol which acts as natural/self- preservative. Asava-Aristas are types of Sandhana Kalpana. Arjunarista/Parthadyarista is one such important Sandhanakalpana useful in the management of cardiovascular disorders. As per the classical method of preparation of Arjunarista, prepared with jaggery following classical method, will leaves out 30-40% sugar content in the product, which is not advisable to the patients of cardiac disorders with co-morbid Diabetes Mellitus. An innovation to modify the classical preparation of Arjunarista was thought off, hence in the present study Arjunarishta was prepared by following classical method using jaggery and another sample by following same method but changing the fermenting media from jaggery to wheat flour as Wheat is considered as one of sandhana dravya in the classics.Both the samples i.e classically prepared and Arjunarista prepared using wheat flour are taken for analytical study. Arjunarista of Godhuma (wheat flour) shows low percentage (with in standard limits) of, alcohol, reducing and non- reducing sugars which can be readily advisable to patients of cardiac disease with co-morbid Diabetes Mellitus.